1937 U.K.B.G. Approved Cocktails (United Kingdom Bartender's Guild)

ARRACK.—A strong spiritous liqueur distilled chiefly from rice, but also from the sugar cane, and flavoured with a number of Eastern fruits and roots. AURtlM.—An orange flavoured liqueur of delicate taste, from Pineta di Pescara (Italy). BABY.—The name sometimes given to the nip or quarter- bottle of Champagne. BACARDI.—A popular brand of West Indian Rum, chiefly used for cocktails. BALSAAl OF HERBS.—Medicinal Bitters. BANANA LIQUEUR.—A liqueur flavoured with banana. BENEDICTINE.—One ofthe most popular of all liqueurs, distilled at Fecamp (France). Coloured yellow. BISHOP.—Port and sugar made hot, with a cloves-ridden orange steeped in it. BLACKBERRY BRANDY.—One of the minor liqueurs, very dark in colour and with the blackberry flavour. BLACKBERRY GIN.— special Gin flavoured with blackberry, dark in colour. BLUE CURACAO.—Ordinary Curafao, coloured blue. BOCKSBEEREN.—See Cassis. BOURBON.—Whisky distilled from maize. A good blending Whisky for cocktails. BRANDY. A spirit distilled from wine. BRISTOL CREAM.—A fine Oloroso Sherry. BRISTOL MILK.—Extra superior golden Sherry. BYRRH.—A French aperitif. CACAO CHOUVA A LA VANILLE.—^A French liqueur with the flavour of vanilla chocolate. Very sweet. CALVADOS.—Fine Apple Brandy. CAMPARIBITTERS.—Extractof Capsicum,less pungent than Angostura. Red in colour and has a distinct flavour of its own. CAPERITIF.—Aperitif from the Cape. CAPRICOT.—An Apricot Brandy liqueur, gold in colour.